On this episode of "Cookin' with Tee", were celebrating black history month with one of my favorite southern classics of all time. SEAFOOD GUMBO!!
Recipe
GUMBO
1.5 # Shrimp, Peeled & Deveined ( Save shells )
2 # King Crab
4 Chicken Andouille Sausage, sliced at a bias
1 Red Bell Pepper, diced
2 Celery Stalks, diced
3 cup okra, sliced
1 Yellow Onion, diced
8 Cloves garlic, minced
1/2 cup butter
1/2 cup flour
1/2 teaspoon blk peppercorns
1 - 2 tablespoon Creole Seasoning
1 tablespoon Gumbo Filet
4 Sprigs thyme
3 Fresh bay leaves
1 Tablespoon Worschestire
2 Tablespoons hot sauce
Scallions for garnish
Seafood Stock:
Seafood shells + scraps
Veggie scraps
1 bunch Parsley stems
1 Bay leaf
2 sprigsThyme
1 Shallot
4 cloves garlic
Scallion bottoms
64 oz stock or water
1. Brown shrimp shells in some olive oil with a pinch of salt
2. Add chicken stock, bay leaf, peppercorn & shallots
Separate Pot
1. Brown chicken sausage with a little oil, and set aside.
2. Add 1/4 c oil and 1/4 c butter and stir to release the fond on the bottom of the pot. Rain in the flour.
3. Constantly stir the flour until the roux is dark like chocolate. This should take 25-30 minutes.
4. Add in your holy trinity and cook this down for about 10 minutes. Add in your garlic.
5. Add in some beer, and strain over the shrimp stock.
6. Add in seasonings, and sausage back in the pot with the herbs and bring it up to a simmer. For around 1 hr and check seasonings. Boil for 1 more hour.
7. Add your shrimp and crab and cook until the crab is done.
8. Serve with white rice and garnish with scallions & a lil hot sauce!
Thank you for tuning in! Just note you can feel free to add whatever your heart desires to this recipe.
If you decide to make this dish, take a photo and tag me on instagram @cheftianagee and throw the hashtag #cookinwithtee!
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